Olio extra vergine di oliva

Olive varieties

Frantoio, Leccino, Pendolino, Maurino

Growing area

Hillslopes around the Castello di San Salvatore, in rock rich, dry soils.

Production

The olives are gathered between mid-and late November and are then cold-pressed into oil.

Sensory Profile

Appearance: deep yellow with greenish highlights
Bouquet: pleasantly herbaceous with hints of fresh hay
Palate: well-rounded and smooth, notably aromatic

Serving suggestions

Drizzled from the bottle, it magically enriches the flavours of soups, pasta, fish, grilled vegetables, rich salads, meat platters, and roasts, and is the favourite addition to summertime bruschettas and focaccias.

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